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How do I cook liver?

bacardi66
Posts: 222 Forumite
Im embarrassed to admit I don't have a clue!
I love liver but have only eaten it in restaurants or in a ready meal from M&S
I bought some lambs liver from the supermarket today but am not sure if I just need to fry it with onions or if its best to cook it some other way to make sure it isn't tough? I just want to serve it with mash & greens tomorrow evening.
Thank you for any advice you can give me.
I love liver but have only eaten it in restaurants or in a ready meal from M&S

I bought some lambs liver from the supermarket today but am not sure if I just need to fry it with onions or if its best to cook it some other way to make sure it isn't tough? I just want to serve it with mash & greens tomorrow evening.
Thank you for any advice you can give me.
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Comments
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I wrap mine in tin foil (like a little parcel) & shove in the oven.
However......fried onions & crispy bacon with gravy are compulsory accompaniments.:DAutism Mum Survival Kit: Duct tape, Polyfilla, WD40, Batteries (lots of),various chargers, vats of coffee, bacon & wine.0 -
These threads should help:
Lambs liver recipe
Liver recipe needed
I'll add your thread to the first link later.
Pink0 -
I really like this recipe if you have some sage. With liver being a strong flavour it compliments it really well.
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/liver-with-sage-recipeOpinion on everything, knowledge of nothing.0 -
My mum would always flour it, then cook it in a hot pan of butter and oil quickly. We would have fried bacon and onions with it.0
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I coat in flour, then milk and flour again (OH likes the 'crispy coating') but you can just flour it if you want!
Then in to a medium hot pan with sunflower or whatever oil you use. leave for a couple of minutes then turn the slices over (assuming you have bought slices - if not cut the liver into quarter inch slices first). they take on a few more minutes - so I tend to do my bacon and onions first and time the potatoes so I can mash them just before the liver is ready.0 -
I slice onions and peppers and garlic chopped and saute in a frying pan in oil until soft and then remove.
Heat up the remaining oil and quickly fry liver cut into thin strips and once they look cooked I slosh in sherry or port and put onions/garlic back in the pan with the liver and juices.
Let it bubble up on high heat for a few mins, salt and pepper to taste. Serve with mash or crusty bread.0 -
I coat in flour, then milk and flour again (OH likes the 'crispy coating') but you can just flour it if you want!
Then in to a medium hot pan with sunflower or whatever oil you use. leave for a couple of minutes then turn the slices over (assuming you have bought slices - if not cut the liver into quarter inch slices first). they take on a few more minutes - so I tend to do my bacon and onions first and time the potatoes so I can mash them just before the liver is ready.0 -
Thanks for all your advice - Im looking forward to seeing how its turns out tonight!0
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My mum would always flour it, then cook it in a hot pan of butter and oil quickly. We would have fried bacon and onions with it.
That's exactly how I cook it as well, yum yumOH doesn't like liver so I'll suggest a 'mixed grill' now and again to which I'll add some liver for myself, and that's the beauty of buying meat from the butchers, we can buy little bits and bobs!
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Slice liver into strips
Chop one onion
Quarter on tomato
Cut one piece of bacon, not from the emporiums, but dry cured from butcher.
Heat pan very hot.
Add dog of real butter.
See smoke
Add onions, flip stir
Add bacon
Add sliced liver
Fry for two minutes
Add quartered Tom Tom.
Put on plate
Enjoys yersenI hvae nt snept th lst fw mntes writg ths post fr yu t cme alng hre nd agre wth m!
Cheers! :beer::beer::beer::beer::beer:0
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